Flan:

8 oz NorCliff Farms Inc. frozen fiddleheads (or fresh when in season)
3oz frozen peas
1 cup cream
½ cup eggs
1 tsp butter
¼ tsp truffle oil

 

For the Flan:

Blanch and Ice the fiddleheads (unless frozen) and the peas so that they are bright green, then puree in a blender until fine. Set aside. Mix the eggs well, and then add cream be careful not to froth the cream too much as this will result in an improperly cooked finished product. Once eggs and cream are incorporated add fiddlehead and pea puree and strain through a fine sieve so that the colour remains slightly and the custard will set smooth and be flavoured of fiddleheads. Pour custard in a mould rubbed with butter, should you find that there are too many bubbles in the mould or ramekin, take a wooden skewer or fork and pop the bubbles so that the custard remains smooth. Now put the moulds or ramekins into a deeper pan or dish and surround the ramekins with warm water (once in the oven) to about half way up the custard dishes. The oven should be a preheated 325F on conduction (convection will cook too quickly) so you get a nice even cook. The flan should be set in about 25-35 minutes (a knife comes out clean when inserted). Once the flan is partially cooled, then gently run a knife around the outside and tap gently to one side of the mould to remove.

 

Garnish:

8 oz fiddleheads
1 large yukon gold potato
2 oz sundried tomato
1 tbsp olive oil
2 tbsp goat cheese
1 tbsp sea salt

 

For the Garnish:

Thinly slice potatoes and cut into juliennes (2-3 inches long and 1/8 square) and fry golden and crisp in oil similar to making French fries. The oil needs to be hot (350-375F) Blot on paper towel sprinkle with salt and reserve. Blanch fiddleheads until bright green, then add to a warm sautee pan with frothy butter and toss with salt and pepper. Add julienne of sundried tomatoes, toss and reserve for garnish. Just before serving, in a small bowl, mix fiddleheads, tomatoes, julienne potato chips and crumbled goat cheese. Spoon equally on top of each flan

 

Goat Cheese Cream:

1 tbsp shallots
1 ½ oz goat cheese
3 cups cream
2 sprigs fresh thyme

 

For the Goat Cheese Cream:

Warm butter in a sauce pan and sweat diced shallots, then add thyme. Once shallots have become translucent, add 35% cream and reduce by 1/3. Once cream is reduced, add goat cheese and swirl with a spoon to melt it. Strain finished sauce, add salt and pepper, and spoon around flan in a small bowl or deep plate.